[Sca-cooks] Sca-cooks Digest, Vol 38, Issue 45

[Susanne Mayer]

----- Original Message ----- 
From: <sca-cooks-request at lists.ansteorra.org>
To: <sca-cooks at lists.ansteorra.org>
Sent: Monday, June 22, 2009 9:03 PM
Subject: Sca-cooks Digest, Vol 38, Issue 45


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> Today's Topics:
>
>   1. pennsic meet and greet? (Anne-Marie Rousseau)
>   2. Re: pennsic meet and greet? (Susan Lin)
>   3. Re: pennsic meet and greet? (Susan Lin)
>   4. Re: Camp cooking challenge (Bronwynmgn at aol.com)
>   5. Re: Camp cooking challenge (Susan Lin)
>   6. Re: Camp cooking challenge (Bronwynmgn at aol.com)
>   7. Re: Camp cooking challenge (Susan Lin)
>
>
> ----------------------------------------------------------------------
>
> Message: 1
> Date: Mon, 22 Jun 2009 08:40:47 -0700
> From: "Anne-Marie Rousseau" <dailleurs at liripipe.com>
> Subject: [Sca-cooks] pennsic meet and greet?
> To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>
> Message-ID: <7A37DFAC54974971BC1D8412B69FF195 at ANNEMARIE>
> Content-Type: text/plain; charset="us-ascii"
>
> Hi all from Anne-Marie
>
>
>
> I'm going to Pennsic this year!! Woot!
>
>
>
> Are there any plans for a get together at the war this year? Would love to
> put some names to faces :-)
>
>
>
> --Anne-Marie
>
>
>
> ------------------------------
>
> Message: 2
> Date: Mon, 22 Jun 2009 09:47:08 -0600
> From: Susan Lin <Shoshanna at caergalen.org>
> Subject: Re: [Sca-cooks] pennsic meet and greet?
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID:
> <9a748dce0906220847wfdf09eeq4b2cc9468a33fe65 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> I'll be there -- middle weekend through war week, but do not know of any
> planned meet & greet.
>
> I'm just looking at the class schedule - I always plan to go to many but
> actually attend very few (the power of the inner-slug is strong!)
>
> Shoshanna
>
> On Mon, Jun 22, 2009 at 9:40 AM, Anne-Marie Rousseau 
> <dailleurs at liripipe.com
>> wrote:
>
>> Hi all from Anne-Marie
>>
>>
>>
>> I'm going to Pennsic this year!! Woot!
>>
>>
>>
>> Are there any plans for a get together at the war this year? Would love 
>> to
>> put some names to faces :-)
>>
>>
>>
>> --Anne-Marie
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
>
>
> ------------------------------
>
> Message: 3
> Date: Mon, 22 Jun 2009 09:46:45 -0600
> From: Susan Lin <susanrlin at gmail.com>
> Subject: Re: [Sca-cooks] pennsic meet and greet?
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID:
> <9a748dce0906220846t2826d13bs904774ace8f455ab at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> I'll be there -- middle weekend through war week, but do not know of any
> planned meet & greet.
>
> I'm just looking at the class schedule - I always plan to go to many but
> actually attend very few (the power of the inner-slug is strong!)
>
> Shoshanna
>
> On Mon, Jun 22, 2009 at 9:40 AM, Anne-Marie Rousseau 
> <dailleurs at liripipe.com
>> wrote:
>
>> Hi all from Anne-Marie
>>
>>
>>
>> I'm going to Pennsic this year!! Woot!
>>
>>
>>
>> Are there any plans for a get together at the war this year? Would love 
>> to
>> put some names to faces :-)
>>
>>
>>
>> --Anne-Marie
>>
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
>
>
> ------------------------------
>
> Message: 4
> Date: Mon, 22 Jun 2009 13:31:33 EDT
> From: Bronwynmgn at aol.com
> Subject: Re: [Sca-cooks] Camp cooking challenge
> To: sca-cooks at lists.ansteorra.org
> Message-ID: <d63.38821b4c.377119f5 at aol.com>
> Content-Type: text/plain; charset="US-ASCII"
>
> In a message dated 6/22/2009 11:20:18 AM Eastern Daylight Time,
> kiridono at gmail.com writes:
>
> <<Indoors, I'd just use a broiler and grill it that way.  Or possibly use
> either a stovetop grilling pan or one of the many available electric
> grillers.  I'm not sure what your indoor capabilities are, but that'd be 
> my
> thought >>
>
> I'm talking about cooking in camp at Pennsic, not at home.  "Indoors", in
> this case, meaning on a propane camp stove in a kitchen tent.  So no 
> broiler
> or electric grill.  We own a small stove-top grill pan, but not big enough
> to cope with fish for 8 adults, and it's not part of our array of camp
> cooking utensils.
>
> <<Another possibility is to take salmon and smoke it ahead of time,
> then serve it cold, day of.  That also has worked very well for me.  You
> could smoke it as soon as you purchase it, then keep it refrigerated until
> you need it.  A nice dill sauce (I haven't looked them up but feel certain
> that there are period recipes for this) would be wonderful with it.>>
>
> Cold smoked salmon would be tasty at Pennsic, but we'd have to buy it
> smoked and use it that day.
>
> <<So far as the fish going bad, you've got a point.  I understand (from 
> one
> of
> Alton Brown's programs) that freezing a fish doesn't really hurt it...it's
> just the refreezing, which isn't good to do anyway  So find somewhere you
> can get the fish fresh, then, if needed, freeze it, thawing it out just in
> time to use it>>
>
> Again, we're in camp.  No way to freeze it.  Buy it frozen, maybe, and 
> hope
> it doesn't thaw until the next day's dinner time, but I'd rather buy it
> fresh, throw it in a cooler until I get back to camp, and cook it 
> immediately
> if I'm going to use it.
>
>
> Brangwayna Morgan
> Shire of Silver Rylle, East Kingdom
> Lancaster, PA
> **************Make your summer sizzle with fast and easy recipes for the
> grill. (http://food.aol.com/grilling?ncid=emlcntusfood00000004)
>
>
> ------------------------------
>
> Message: 5
> Date: Mon, 22 Jun 2009 11:46:24 -0600
> From: Susan Lin <susanrlin at gmail.com>
> Subject: Re: [Sca-cooks] Camp cooking challenge
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID:
> <9a748dce0906221046p2b3219a3w9f5efc2bd3bad44d at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> At Pennsic we cook on the fire come rain or shine.  We have a bunch of
> skillful pyro's who like nothing more than the challenge of starting a 
> fire
> in a firepit full of water.
>
> that being said - we have people who spend all of Pennsic cooking in foil
> pouches.  Almost anything can be cooked in a foil pouch and if you don't
> have a grill to put it on you can throw it in or close to the fire and 
> it'll
> cook nicely.
>
> If you have a double burner griddle pan (we have a cast iron one) it'll 
> fit
> over a 2 burner coleman stove without a problem.  then you can can make
> anything from pancakes to steak/fish, anything really.  Even if you only
> have a single one you can cook in batches.
>
> We have people in our camp who make fresh bread in their dutch ovens, 
> stews
> in the pojke, I've made pizza using the fire and a firepit grill
> (
> http://www.cabelas.com/cabelas/en/templates/links/link.jsp?id=0009524514881a&type=product&cmCat=SEARCH_all&returnPage=search-results1.jsp&Ntt=grill&Ntk=Products&sort=all&_D%3AhasJS=+&N=0&_D%3Asort=+&Nty=1&hasJS=true&_DARGS=%2Fcabelas%2Fen%2Fcommon%2Fsearch%2Fsearch-box.jsp.form1&_dyncharset=ISO-8859-1)
>
> This is much fancier than what we have - but the cross-hatch is what we 
> have
> and it works great.  We've made stromboli and such in the same fashion.
>
> I'll admit that we're not always going for period cooking at Pennsic (and 
> if
> anyone has ever been to "Fry Night" you'll agree) but we've got some 
> pretty
> talented cooks.
>
> The trick to pizza is to cook one side - turn it over, add the toppings 
> and
> put it back on the fire - we also use a ceramic "lid" (large bottom to a
> clay flowerpot) to help melt the cheese and cook the toppings.
>
> I hope this helps.
>
> -S
>
> On Mon, Jun 22, 2009 at 11:31 AM, <Bronwynmgn at aol.com> wrote:
>
>> In a message dated 6/22/2009 11:20:18 AM Eastern Daylight Time,
>> kiridono at gmail.com writes:
>>
>> <<Indoors, I'd just use a broiler and grill it that way.  Or possibly use
>> either a stovetop grilling pan or one of the many available electric
>> grillers.  I'm not sure what your indoor capabilities are, but that'd be 
>> my
>> thought >>
>>
>> I'm talking about cooking in camp at Pennsic, not at home.  "Indoors", in
>> this case, meaning on a propane camp stove in a kitchen tent.  So no
>> broiler
>> or electric grill.  We own a small stove-top grill pan, but not big 
>> enough
>> to cope with fish for 8 adults, and it's not part of our array of camp
>> cooking utensils.
>>
>> <<Another possibility is to take salmon and smoke it ahead of time,
>> then serve it cold, day of.  That also has worked very well for me.  You
>> could smoke it as soon as you purchase it, then keep it refrigerated 
>> until
>> you need it.  A nice dill sauce (I haven't looked them up but feel 
>> certain
>> that there are period recipes for this) would be wonderful with it.>>
>>
>> Cold smoked salmon would be tasty at Pennsic, but we'd have to buy it
>> smoked and use it that day.
>>
>> <<So far as the fish going bad, you've got a point.  I understand (from 
>> one
>> of
>> Alton Brown's programs) that freezing a fish doesn't really hurt 
>> it...it's
>> just the refreezing, which isn't good to do anyway  So find somewhere you
>> can get the fish fresh, then, if needed, freeze it, thawing it out just 
>> in
>> time to use it>>
>>
>> Again, we're in camp.  No way to freeze it.  Buy it frozen, maybe, and 
>> hope
>> it doesn't thaw until the next day's dinner time, but I'd rather buy it
>> fresh, throw it in a cooler until I get back to camp, and cook it
>> immediately
>> if I'm going to use it.
>>
>>
>> Brangwayna Morgan
>> Shire of Silver Rylle, East Kingdom
>> Lancaster, PA
>> **************Make your summer sizzle with fast and easy recipes for the
>> grill. (http://food.aol.com/grilling?ncid=emlcntusfood00000004)
>> _______________________________________________
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
>> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>>
>
>
> ------------------------------
>
> Message: 6
> Date: Mon, 22 Jun 2009 13:56:01 EDT
> From: Bronwynmgn at aol.com
> Subject: Re: [Sca-cooks] Camp cooking challenge
> To: sca-cooks at lists.ansteorra.org
> Message-ID: <be3.475b491e.37711fb1 at aol.com>
> Content-Type: text/plain; charset="US-ASCII"
>
> In a message dated 6/22/2009 1:47:16 PM Eastern Daylight Time,
> susanrlin at gmail.com writes:
>
> <<At Pennsic we cook on the fire come rain or shine.  We have a bunch of
> skillful pyro's who like nothing more than the challenge of starting a 
> fire
> in a firepit full of water.>>
>
> Oh, we have the required pyro, too - my husband.  It's the two primary
> cooks who don't appreciate getting soaked while cooking dinner.
>
> <<that being said - we have people who spend all of Pennsic cooking in 
> foil
> pouches.  Almost anything can be cooked in a foil pouch and if you don't
> have a grill to put it on you can throw it in or close to the fire and 
> it'll
> cook nicely.>>
>
> Yep, we use this technique at home on the charcoal grill all the time. 
> But
> again, it's a little touch to make a foil pouch to handle food for 8-10
> people all at once, and we usually cook a single meal and share it out. 
> Now I
> could see using this technique to accomodate for rain when shish kebabs 
> are
> planned, since the kebabs would stay dry inside the foil.  Hadn't thought 
> of
> that.
>
> <<If you have a double burner griddle pan (we have a cast iron one) it'll
> fit
> over a 2 burner coleman stove without a problem.  then you can can make
> anything from pancakes to steak/fish, anything really.  Even if you only
> have a single one you can cook in batches.>>
>
> Don't have one of those - but we do have a cast iron waffle maker that we
> found at a yard sale!  Flips over properly and everything.  Looking 
> forward
> to playing with that.
>
>
> Brangwayna Morgan
> Shire of Silver Rylle, East Kingdom
> Lancaster, PA
> **************Make your summer sizzle with fast and easy recipes for the
> grill. (http://food.aol.com/grilling?ncid=emlcntusfood00000004)
>
>
> ------------------------------
>
> Message: 7
> Date: Mon, 22 Jun 2009 12:01:29 -0600
> From: Susan Lin <susanrlin at gmail.com>
> Subject: Re: [Sca-cooks] Camp cooking challenge
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Message-ID: <9a748dce0906221101i8781a6apa3c223c0d79c59 at mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
>
> Brangwayna said:
> Don't have one of those - but we do have a cast iron waffle maker that we
> found at a yard sale!  Flips over properly and everything.  Looking 
> forward
> to playing with that.
> I have one too - it belonged to my grandmother.  Too bad we fly to Pennsic
> or we'd tote it along as well!
>
> -S
>
>
> ------------------------------
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org
>
>
> End of Sca-cooks Digest, Vol 38, Issue 45
> *****************************************